Preheat oven to 200C. Cook spaghetti in boiling salted water for 4 minutes or until al dente. Drain and refresh under cold running water.

Step 2

Heat olive oil in frying pan over medium heat. Add onions and garlic, and cook, stirring occasionally, for 5 minutes or until onions are soft. Remove pan from heat and set aside.

Step 3

To make pangrattato, combine all ingredients in a bowl. Season, then toss to combine. Spread on an oven tray and bake for 12 minutes or until golden.

Step 4

Meanwhile, place parsley, 40g (1/2 cup) parmesan, eggs, cream and zest in a bowl and whisk to combine. Place pan with onions over medium–high heat. Add egg mixture and spaghetti, and stir gently to combine. Cook for 3 minutes, stirring occasionally, or until egg starts to set on bottom of pan.

Step 5

Transfer pan to oven and bake for 15 minutes or until frittata is firm but still slightly wobbly in the centre (it will continue to cook).

Step 6

Combine snow pea tendrils, lemon oil and remaining parmesan in a bowl and season. Top frittata with pangrattato and snow pea tendril mixture to serve.

Snow pea tendrils are available from selected greengrocers. Substitute with snow pea sprouts.

Lemon-infused olive oil is available from selected supermarkets and delis. We used Cobram Estate lemon-infused extra virgin olive oil.

If taking to a party, pack up frittata elements separately and assemble just before serving. Serve frittata warm, cold or at room temperature.